Cover Where to get Matcha powder in the Philippines Photo Pexels / Ekaterina Bolovtsova
Where to get Matcha powder in the Philippines Photo Pexels / Ekaterina Bolovtsova
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These five Philippine-founded matcha powder brands are bringing first-harvest Japanese powder straight to your door
Matcha’s global moment has been building for years, but somewhere around 2024, it accelerated dramatically. According to a Grand View Research report, Japan’s matcha exports reached 5,092 tonnes in 2024—an 18.7 per cent increase from the year before, driven by demand across Southeast Asia, North America and Europe. The Philippines has been no exception: Metro Manila’s matcha café scene has rapidly evolved, with a growing number of establishments sourcing seriously and serving with intention.
But the café is only part of the story. There is something personal about making matcha at home—the deliberate measure of powder, the heat of the water, the rhythm of the whisk—that a takeaway cup cannot replicate. It is one of the few drink rituals that asks you to slow down and be present, and that quality has not been lost on a generation that is paying increasingly close attention to what it consumes and how. A new wave of Philippine-founded matcha brands has made that ritual more accessible, bringing first-harvest Japanese powder—sourced directly from farms in Uji, Shizuoka, Yame and beyond—to homes across the country. Here, we present five local matcha brands worth knowing.
Tatler Tip: Looking for more? Many of the brands we featured in our article, 13 matcha cafés in Metro Manila you should visit, also sell their own matcha powders.
1. Moonbug
At Moonbug, every batch is hand-picked, stone-milled and made from first-harvest leaves sourced from partner farms across Shizuoka, Kagoshima, Uji and Yame—four of Japan’s most respected tea regions. The original Shizuoka Blend was tailored specifically to the Filipino palate, featuring a subtle grassy note that rounds out with a mild, nutty umami and works just as well in a latte as it does whisked straight. All grades are certified organic under JAS and USDA standards—for those who care about what goes into their cup, that makes all the difference.
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2. Kumatcha
Kumatcha draws its first-harvest matcha from farms across Japan, with a range wide enough that the harder question isn’t whether to try it but which to start with. Okashi opens with a nutty-nori scent and drinks as creamy umami with a hint of peanuts and a floral finish; Honmei, a 100 per cent Yabukita, leads with prominent dark chocolate and bold umami in a latte. The range spans everyday options and premium single-origins alike, making it the most explorable lineup of the five.
3. Maison Midori
Founded by Caitlin Lee—chemistry student and committed matcha obsessive—Maison Midori sources from Uji and Wazuka, working directly with small farmers to bring high-quality Japanese matcha to the Philippines. Maroyaka Okumidori is soft and velvety with gentle umami; Ujihikari goes bolder with tasting notes of cashew butter, peanuts and edamame. Lee visits Japan regularly to meet farmers and scout new cultivars, so the range reads less as a fixed product line than as an ongoing conversation with the source.
Related: What are the 6 types of Chinese tea? A simple beginner’s guide
4. Ritual Matcha Co.
Ritual Matcha Co. has quietly become the name behind over 300 cafés and matcha retailers across the Philippines; chances are you’ve already drunk their matcha without knowing it. For home use, their Kasane—a first-harvest matcha processed in Shizuoka with rich umami, a subtle sweetness, minimal bitterness and a seaweed-like vegetal profile—is available alongside a starter kit that pairs it with a bamboo whisk, whisk stand, scoop and bowl. The pitch practically writes itself: if it’s good enough for the cafés, it’s good enough for your kitchen counter.
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5. Kyoto House
Kyoto House sources exclusively from Uji, Kyoto. It's Ayashi, a first-flush stone-milled from Samidori and Kamakage cultivars, opens with sweet umami and nori before finishing with an unexpected note of pumpkin seed. Ikuyo, a single-cultivar 100 per cent Yabukita also from the first flush, goes in a different direction entirely: custard, almond and a clean, gentle astringency. The catch is getting your hands on either—restocks sell out within minutes, which tells you everything about the following it has built.
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About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
